| Anoxybacteroides contaminans |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Caryophanales, Family Bacillaceae, Genus Anoxybacteroides, Anoxybacteroides
contaminans (De Clerck et al. 2004) Patel et al. 2024.
Synonym: Anoxybacillus contaminans De Clerck et al. 2004.
Species description is based on a single isolate.
contaminans (De Clerck et al. 2004) Patel et al. 2024.
Synonym: Anoxybacillus contaminans De Clerck et al. 2004.
Species description is based on a single isolate.
Gram-variable, curved or frankly curled, round-ended rods, 0.7-1.0 x 4-10 µm, occuring
singly, in pairs or in short chains. Produce oval, subterminally or terminally spores that
may swell sporangia slightly.
singly, in pairs or in short chains. Produce oval, subterminally or terminally spores that
may swell sporangia slightly.
Colonies grown on TSA at 40 ºC are circular with regular margins and raised centres
and edges, 1-2 mm in diameter, opaque, glossy and cream-coloured. Maximum
temperature for growth lies between 50 and 60 ºC; optimum temperature is 50 ºC.
Optimum pH for growth is 7.0; minimum pH for growth is 4.0-5.0 and maximum is 9.0-
10.0. Weak growth occurs in nutrient broth with 5% NaCl added; no growth occurs at
10% NaCl. Facultatively anaerobic.
and edges, 1-2 mm in diameter, opaque, glossy and cream-coloured. Maximum
temperature for growth lies between 50 and 60 ºC; optimum temperature is 50 ºC.
Optimum pH for growth is 7.0; minimum pH for growth is 4.0-5.0 and maximum is 9.0-
10.0. Weak growth occurs in nutrient broth with 5% NaCl added; no growth occurs at
10% NaCl. Facultatively anaerobic.
Isolated as bacterial contaminants from gelatin batches of several production plants in France.
Undetermined.
- De Clerck E, Rodriguez-Diaz M, Vanhoutte T, Heyrman J, Logan NA, De Vos P. Anoxybacillus contaminans sp. nov. and Bacillus
gelatini sp. nov., isolated from contaminated gelatin batches. Int J Syst Evol Microbiol 2004; 54:941-946. - Patel I, Bello S, Gupta RS. Phylogenomic and molecular marker based studies to clarify the evolutionary relationships amongst
Anoxybacillus species and demarcation of the family Anoxybacillaceae and some of its constituent genera. Int J Syst Evol Microbiol
2024; 74:6528.
Positive results for catalase, aesculin hydrolysis (API 50 CHB - weak), gelatinase, nitrate reduction to nitrite, acid production without
gas (API 50 CHB) from: L-arabinose, D-fructose, D-galactose, D-glucose, glycerol, glycogen, maltose, D-mannose, D-melezitose,
methyl D-glucoside, N-acetylglucosamine, D-raffinose, ribose, starch, sucrose, D-trehalose, D-turanose and D-xylose.
Negative results for arginine dihydrolase, caseinase, citrate utilization, H2S production, indole production, lysine decarboxylase
ornithine decarboxylase, ONPG, oxidase, tryptophan deaminase, urease, Voges-Proskauer reaction, acid production from: adonitol,
amygdalin, D-arabinose, D- and L-arabitol, arbutin, D-cellobiose, dulcitol, erythritol, D- and L-fucose, gentiobiose, gluconate, inulin,
meso-inositol, 2- and 5-ketogluconate, lactose, D-lyxose, mannitol, D-melibiose, methyl D-mannoside, methyl xyloside, rhamnose,
salicin, sorbitol, L-sorbose, D-tagatose, xylitol and L-xylose.
gas (API 50 CHB) from: L-arabinose, D-fructose, D-galactose, D-glucose, glycerol, glycogen, maltose, D-mannose, D-melezitose,
methyl D-glucoside, N-acetylglucosamine, D-raffinose, ribose, starch, sucrose, D-trehalose, D-turanose and D-xylose.
Negative results for arginine dihydrolase, caseinase, citrate utilization, H2S production, indole production, lysine decarboxylase
ornithine decarboxylase, ONPG, oxidase, tryptophan deaminase, urease, Voges-Proskauer reaction, acid production from: adonitol,
amygdalin, D-arabinose, D- and L-arabitol, arbutin, D-cellobiose, dulcitol, erythritol, D- and L-fucose, gentiobiose, gluconate, inulin,
meso-inositol, 2- and 5-ketogluconate, lactose, D-lyxose, mannitol, D-melibiose, methyl D-mannoside, methyl xyloside, rhamnose,
salicin, sorbitol, L-sorbose, D-tagatose, xylitol and L-xylose.
(c) Costin Stoica
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